Louisiana Crab Cakes

• 1 lb. Lump Crabmeat
• 1 cup Breadcrumbs
• 1 Egg (beaten)
• 1/3 cup Mayonnaise
• 1 1/2 Tbls. Mustard Seed (course ground)
• 1 Tbls. Horseradish
• 1/2 Tbls. Lemon Rind
• 1 Tbls. Lemon Juice
• 1/3 cup Parsley (chopped)
• 1 tsp. Black Pepper
• 1/2 tsp. Old Bay Seasoning
• 1/4 tsp. Baking Powder
• 1/4 cup Whole Kernel Corn
• 1/8 tsp. Cayenne Pepper

Combine all dry ingredients. Blend well. Combine all wet ingredients (except crabmeat). Blend well. Add wet ingredients to dry ingredients. Add crabmeat. Gently knead all ingredients together. Shape into 8 patties (1 1/2″ x 2 1/2″) (a ramekin or a cup lined with plastic wrap may be used to form cakes). Add vegetable oil to a saute pan. Saute cakes 2-3 minutes on each side (or until golden brown) or deep fry for 2-3 minutes. Serves 4 (6 oz. portions).

Back to Louisiana Crab Cakes